It’s time to show the humble turnip some love. Allow us to count the ways: Roast them (turnips caramelize like carrots but have slightly less sugar), fry them (for starchy, fluffy fries with two-thirds less carbs than potatoes), or eat them raw (taste like radishes). The only misstep? Overcooking. You’ll get a stinky, boiled- cabbage flavor—and nobody loves that.